Info Terbaru Lowongan Kerja Chef de Cuisine Macrobiotic AYANA BALI Denpasar November 2026 di AYANA Hospitality. Salam Sejahtera bagi kawan-kawan yang sedang berburu pekerjaan. Semoga tidak nyerah untuk mencari pekerjaan yang cocok dengan kualifikasi Anda. Memang seringkali mencari pekerjaan yang pas sangatlah susah di tahun 2026 ini. Pada kesempatan ini admin akan memberikan informasi Lowongan Kerja Chef de Cuisine Macrobiotic AYANA BALI Denpasar November 2026 di AYANA Hospitality. Berikut ini info lebih lengkap mengenai Lowongan Kerja Chef de Cuisine Macrobiotic AYANA BALI Denpasar November 2026 AYANA Hospitality.
Lowongan Kerja Chef de Cuisine Macrobiotic AYANA BALI Denpasar November 2026 AYANA Hospitality
Berikut ini adalah kualifikasi yang harus Anda penuhi untuk mendaftar Lowongan Kerja Chef de Cuisine Macrobiotic AYANA BALI Denpasar November 2026 AYANA Hospitality yang dibuka pada bulan November 2026 ini:
We are looking for a self-driven and passionate culinary talent for a Chef de Cuisine – Macrobiotic to join our Culinary team at one of Bali’s finest 5-star luxury resorts
Responsibilities:
Oversee the daily kitchen operations and ensure all macrobiotic dishes are prepared consistently according to established recipes, quality standards, and presentation guidelines
Develop innovative and seasonal macrobiotic menus based on the principles of Yin and Yang balance, utilizing fresh, natural, locally sourced, and organic ingredients
Ensure menu offerings emphasize whole grains, seasonal vegetables, sea vegetables, legumes, and fermented products such as miso, tempeh, and tofu
Apply authentic macrobiotic cooking techniques, including steaming, quick-boiling, pressing, and natural fermentation, while maintaining the nutritional integrity of ingredients
Ensure strict adherence to macrobiotic dietary requirements, avoiding meat, poultry, dairy, eggs, refined sugars, artificial additives, and chemical preservatives
Work closely with the Executive Chef and Culinary team to plan menus, review operational requirements, and ensure smooth kitchen operations
Monitor food quality, portion control, food cost, and inventory to achieve departmental financial targets while minimizing waste
Establish and maintain relationships with local farmers, organic suppliers, and vendors to ensure a consistent supply of fresh, seasonal, and high-quality ingredients
Lead, train, and develop kitchen colleagues to ensure consistent execution of macrobiotic cooking principles, food safety, hygiene, and sanitation standards
Maintain awareness of nutritional balance, plant-based nutrient absorption, and dietary requirements to ensure meals are both nutritious and appealing
Collaborate with other departments to accommodate guest dietary preferences and provide an exceptional wellness dining experience
Participate and contribute to the resort sustainability program through responsible sourcing, waste reduction, and sustainable culinary practices
Requirements
Minimum of 2 years of experience in a culinary management position, preferably specializing in Macrobiotic, Plant-Based, Wellness, or Health-Conscious Cuisine within a reputable luxury hotel, resort, or standalone restaurant
A strong understanding of macrobiotic dietary philosophy, particularly the principles of Yin and Yang balance and their application in food selection, preparation, and menu planning
Extensive knowledge of whole grains, seasonal vegetables, sea vegetables, legumes, and fermented foods, including miso, tempeh, and tofu
Proven experience in developing and executing macrobiotic menus while maintaining high standards of food quality, creativity, nutritional balance, and presentation
Strong knowledge of traditional macrobiotic cooking techniques and the ability to work with fresh, organic, locally sourced, and seasonal ingredients
A good understanding of plant-based nutrition, dietary restrictions, and essential nutrient requirements, including Vitamin B12, Vitamin D, calcium, and iron
Strong leadership, communication, and team management skills, with the ability to train and develop colleagues in specialized culinary practices
Excellent business acumen with a strong understanding of food cost control, menu engineering, inventory management, and kitchen operations
Excellent customer service skills and the ability to create memorable and personalized dining experiences for guests
In-depth knowledge of food safety principles, HACCP standards, kitchen hygiene, and sanitation practices. HACCP certification is desirable
A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required
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